Pain Au Chocolat Recipes

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PETITE PAIN AU CHOCOLAT

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 pieces

Number Of Ingredients 6



Petite Pain au Chocolat image

Steps:

  • Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
  • Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
  • Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/2 cups Ghirardelli® semi-sweet chocolate chips
1 egg, beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water

PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)

This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Provided by KJKENDA

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 9

Number Of Ingredients 12



Pain au Chocolat (Chocolate-Filled Croissant) image

Steps:

  • Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
  • Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
  • Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
  • Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  • Repeat step 5, chilling for 30 minutes.
  • In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  • Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
  • Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush the top of the pastries with the remaining egg yolk mixture.
  • Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g

¼ cup warm water
2 ¼ cups bread flour
2 tablespoons instant nonfat dry milk
1 tablespoon white sugar
½ teaspoon salt
2 tablespoons butter, softened
1 ½ teaspoons instant yeast
½ cup butter, softened
1 egg yolk
1 tablespoon milk
8 (7 ounce) bars chocolate candy bar, broken into pieces
8 ounces semisweet chocolate chunks

PETITS PAINS AU CHOCOLAT

Categories     Bread     Chocolate     Breakfast     Brunch     Bake     Kid-Friendly     Phyllo/Puff Pastry Dough     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 4



Petits Pains au Chocolat image

Steps:

  • Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
  • Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar

Provided by Alix Traeger

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10



Homemade Chocolate Croissants (Pain Au Chocolate) Recipe by Tasty image

Steps:

  • In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  • Once the dough starts to clump, turn it out onto a clean counter.
  • Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  • Cover the dough with plastic wrap and refrigerate for one hour.
  • Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  • Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  • Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  • Transfer the butter layer to the refrigerator.
  • To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  • Roll out each corner and form a 10-inch (25 cm) square.
  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  • Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  • Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  • Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
  • Fold the top half down to the middle, and brush off any excess flour.
  • Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  • Cover and refrigerate for one hour.
  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  • After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  • To form the croissants, cut the dough in half. Place one half in the refrigerator.
  • Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  • With a knife, trim the edges of the dough.
  • Cut the dough into 4 rectangles.
  • Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  • Place the croissants on a baking sheet, seam side down.
  • Repeat with the other half of the dough.
  • Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  • Place the croissants in a warm place to rise for 1-2 hours.
  • Preheat oven to 400°F (200°C).
  • Once the croissants have proofed, brush them with one more layer of egg wash.
  • Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams

4 cups flour
½ cup water
½ cup milk
¼ cup sugar
2 teaspoons salt
1 packet instant dry yeast
3 tablespoons unsalted butter, softened
1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices
1 egg, beaten
2 bars sweetened chocolate bar

PAIN AU CHOCOLAT

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 28

Number Of Ingredients 4



Pain au Chocolat image

Steps:

  • Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
  • Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
  • Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
  • Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
  • Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
  • Preheat oven to 425 degrees.
  • Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.

1 recipe Croissant Dough
All-purpose flour, for work surface
1 large egg
1 cup plus 2 tablespoons plus 2 teaspoons chopped semisweet chocolate

PAIN AU CHOCOLAT

Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time 4h

Yield 10 pains au chocolat

Number Of Ingredients 5



Pain au Chocolat image

Steps:

  • Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
  • Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
  • Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  • Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  • Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
  • Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  • In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

Croissant dough, rolled out to a 15-by-16-inch slab, chilled (See Notes)
All-purpose flour, for rolling
20 chocolate croissant sticks, or 4 ounces semisweet bar chocolate, cut crosswise into 20 even pieces
1 large egg yolk
1 tablespoon heavy cream

CROISSANTS AND PAIN AU CHOCOLAT

I never use a hand-held electric mixer for this recipe because the motor will not hold up to the strength of this dough. This recipe involves six quick steps and a lot of waiting time. When I want croissants for Sunday brunch, I do the first three steps on Saturday afternoon. On Sunday morning, I get up three hours before I want to serve them and complete the last three steps. You can make both croissants and pain au chocolat with this dough.

Provided by Food Network

Categories     dessert

Time 9h10m

Yield 20 croissants or 16 pains au chocolat

Number Of Ingredients 22



Croissants and Pain au Chocolat image

Steps:

  • Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should appear milky and should be pourable and warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute.
  • If the dough is too soft, add more flour, one tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water one tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.)
  • Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. (This will start the fermentation process).
  • Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4 inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, which allows for a slow fermentation. A slow fermentation helps develop the flavor of the dough.
  • Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. I like to use a large offset spatula to do this. Incorporate the butter by folding the (butterless) left third of the dough over the center, then fold the right third of the dough to the left. Now it should resemble a folded letter.
  • Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Give the dough a book fold, or double fold, by folding each short end to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. (This process is called a book fold because the folded dough resembles a book and a double fold because the dough is folded onto itself two times.)
  • Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. (At this stage I usually let the dough rest overnight and finish it in the morning.)
  • The following procedure is the final step before you form the croissants or pain au chocolat. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 x 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center. Then fold the right third of the dough to the left. Now the dough should resemble a folded letter.
  • Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
  • These puff pastry items are best eaten the day they are made.
  • Follow instructions for basic dough, above.
  • With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate.
  • Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
  • Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment paper-covered baking sheet; they will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
  • Preheat the oven to 400 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the croissants or pain au chocolat completely with egg wash. Bake until golden brown, about 10 minutes. I love to eat both of them fresh out of the oven. If you have any leftovers, they can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
  • Follow instructions for basic dough, above.
  • Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
  • Place the rolled croissants on a parchment paper-covered baking sheet. The croissants will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap. This keeps the croissants from developing a skin while proofing and traps the heat released during fermentation, which helps them to rise. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; this can take anywhere from 1 1/2 to 3 hours depending on the temperature of the room and of the dough.

3 tablespoons unsalted butter
Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 teaspoons salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 tablespoons unsalted butter at room temperature
Pain au Chocolat, recipe follows
Croissants, recipe follows
2 large egg yolks
1 large egg
Scant 1/4 cup whole milk
9 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
Scant 1/4 cup (1-ounce) loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 teaspoons salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 tablespoons unsalted butter at room temperature

PETIT PAIN AU CHOCOLAT

Found this one at the Nestle website. I order these whenever I find them out. Now I can make my own easily.

Provided by SkinnyMinnie

Categories     Breads

Time 35m

Yield 8 pastries

Number Of Ingredients 7



Petit Pain Au Chocolat image

Steps:

  • Preheat oven to 350ºF. Grease 2 baking sheets.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
  • Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
  • Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
  • Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
  • Brush tops of each pastry with beaten egg.
  • Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
  • Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
  • Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
  • Drizzle icing over pastries.

1 (17 1/4 ounce) package frozen puff pastry, thawed
1 cup chocolate chips, divided
1 large egg, beaten
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup powdered sugar
2 tablespoons hot water

QUICK PAIN AU CHOCOLAT

An easy cheater's method for a French type of pastry that makes a great breakfast, or anytime. You know what they say: PAIN IS GOOD!

Provided by PalatablePastime

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4



Quick Pain Au Chocolat image

Steps:

  • Place chocolate pieces in a heatproof bowl.
  • Heat cream until it just starts to boil; pour over the chocolate.
  • Stir until the chocolate melts and is well blended.
  • Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
  • Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.

4 plain croissants, sliced in half lengthwise
1/2 cup powdered sugar (optional)
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped (or could use morsels)
1/2 cup heavy cream

PETIT PAIN AU CHOCOLAT

I've had this recipe for over 20 years and it's still one of my most treasured. The presentation is just fancy enough for special occasions, yet the recipe is very achievable. -Denise Wheeler, Newaygo, Mi.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Petit Pain au Chocolat image

Steps:

  • Unfold puff pastry onto a lightly floured surface. Roll out into a 10-in. square. Cut into four squares., Place 2 tablespoons chocolate chips in the center of each square. Brush edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges to seal. Brush tops with remaining egg. Transfer to a greased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Remove to a wire rack to cool., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over pastries.

Nutrition Facts : Calories 652 calories, Fat 33g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 285mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 6g fiber), Protein 9g protein.

1 sheet frozen puff pastry, thawed
1/2 cup milk chocolate chips
1 egg, beaten
DRIZZLE:
1/4 cup milk chocolate chips
2 tablespoons butter
1 cup confectioners' sugar
4 teaspoons hot water

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  • Whisk together egg and milk in a small bowl. Brush pastries lightly with egg mixture, using a paper towel to wipe away excess. Reserve remaining egg mixture in refrigerator. To proof pastries, add 2 cups hot water to a small bowl, and place in a cold oven. Place baking sheets with pastries, uncovered, in oven with hot water. Close door, and proof until pastries double in size and jiggle when you shake the baking sheets, 1 to 2 hours. Remove pastries and water from oven, and let pastries stand at room temperature 30 minutes. Meanwhile, preheat oven to 425°F. Place oven rack in middle position.
  • Gently brush 1 baking sheet of pastries with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 18 to 24 minutes. Transfer pain au chocolat to a wire rack. Return oven temperature to 425°F. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour. (Pain au chocolat are best eaten the day they are baked.)
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pain-au-chocolat-recipe-french-recipes-uncut image


PAIN AU CHOCOLAT - FRENCH CHOCOLATINE - FOODIE WITH …
Gently press the tube to flatten. A half sheet pan should comfortably fit 8 unbaked pain au chocolat. Lay a clean tea towel over the pan and let rest at room temperature for 30 minutes, or until slightly puffy. Preheat the oven to …
From foodiewithfamily.com
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PAIN AU CHOCOLAT | KING ARTHUR BAKING
Instructions. To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups (240g) of the flour, yeast, salt, and butter. Mix until fairly evenly blended. Add the remaining …
From kingarthurbaking.com
4.6/5 (43)
Total Time 20 hrs 18 mins
Servings 16
  • To make the dough: In a large mixing bowl, stir together the water, sugar, 2 cups of the flour, yeast, salt, and butter. Mix until fairly evenly blended., Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until it just starts to smooth out. You don't want to over-knead it at this point, since it's going to spend a considerable amount of time rising., Place the dough in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select dough or manual, and press start.), After an hour at room temperature, refrigerate the dough (in its covered bowl) for 8 to 16 hours; overnight is your best bet., To prepare the butter: Just before the dough is ready to come out of the fridge, prepare the butter for rolling into the dough. Cut each of the three sticks in half
  • Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 8 hours (or up to 24 hours), until you're ready to use it.
  • To finish your pain au chocolat: Remove the dough from the refrigerator, cut it in half and return one half to the refrigerator., Roll the other half out until it's a generous 8" x 24". With a bench knife, cut the dough into eight 4" x 6" pieces., Place one or two pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Repeat with the remaining dough. Cover and let rise in a warm place until they're light and puffy looking, about an hour., Towards the end of the rising time, preheat the oven to 425°F., Just before baking, brush the egg/salt glaze over the tops of the rolls. Bake the rolls for 18 to 20 minutes, until golden brown. Remove them from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set., Storage information: Store any leftover rolls, well wrapped, at room tem


PAIN AU CHOCOLAT NUTRITION FACTS - EAT THIS MUCH
Pain Au Chocolat CROISSANTS AND PASTRIES - Pain au Chocolat, Pret A Manger US 2 7/8 oz 310.0 Calories 33 g 17.0 g 4.0 g 2.0 g 0 mg 10 g 200 mg 11 …
From eatthismuch.com


PAIN AU CHOCOLAT FRENCH TOAST - FOOD DOLLS
Cut your pain au chocolat in half, length wise. Arrange facing up in a large buttered oval dish. Pour chocolate custard over. Cover and refrigerate overnight. Preheat oven 350 degrees F. Top the croissants with chocolate chips and almonds. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes!
From fooddolls.com


QUICK PAIN AU CHOCOLAT RECIPE - FOOD NEWS
Step 11: Place the pain au chocolat on a baking sheet lined with greaseproof paper. Cover with oiled cling film or a damp tea towel and leave to prove for 1 hour. Step 12: Preheat the oven to 220°C (fan 200°C, gas mark 7). Bake the pain au chocolat for 20-25 minutes until risen and golden. Serve warm.
From foodnewsnews.com


PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING RECIPE - ET FOOD …
Instructions. Preheat oven to 180°C. Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl. In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder. Soak the pain au chocolat into the mixture.
From etfoodvoyage.com


QUICK PAIN AU CHOCOLAT RECIPES - FOOD NEWS
What are the ingredients of Petits pains au chocolat? Petits Pains au Chocolat - Ingredients 1 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares. 2 1 large egg beaten to blend with 1 tablespoon water (for glaze). 3 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch ...
From foodnewsnews.com


FAKE PAIN AU CHOCOLAT WILL MAKE YOUR FRIENDS THINK YOU WENT
Place each pain au chocolate on the prepared baking sheet, seam-side down, spaced at least 2 inches apart. Brush the top of each pastry with more egg wash. Sprinkle the pastries with a few pinches of raw sugar, then bake for 15-20 minutes, or until golden brown. This setting only applies to the current video.
From myrecipes.com


HOW TO MAKE PAIN AU CHOCOLAT | FOOD AND TRAVEL MAGAZINE
Method. Place the croissant dough on a lightly floured work surface. Very gently roll the dough into a long rectangle of 30 x 50cm. If the dough starts to resist too much or shrink back during this process, gently fold it in half and chill the dough for 10-20 minutes.
From foodandtravel.com


PAIN AU CHOCOLAT OR CHOCOLATINE: WHAT’S THE DIFFERENCE?
The French and their love for food. One of the biggest French clichés is food and how much we love it. Pastries are a big cultural advertisement for France internationally. That is probably why the pain au chocolat vs chocolatine debate became such a big deal.. In France, this debate had the same influence as the iPhone vs Android one.That is how culturally …
From blog.lingoda.com


PAIN AU CHOCOLAT VS. CHOCOLATE CROISSANT: DIFFERENCES
Chocolate Croissant: Calories. Pain au chocolat contains 470 calories per 100 grams, while a chocolate croissant has an average of 427 calories per 100 grams. Pain Au Chocolat Vs. Chocolate Croissant: Dough. Pain au chocolat and chocolate croissant are made with the same layered kind of dough (that’s probably the main reason most people call ...
From juliescafebakery.com


PAIN AU CHOCOLAT: A QUICK EASY RECIPE FOR CHOCOLATE CROISSANTS
Repeat with all 12 pieces. Place the pastries seam side down on the baking sheet. Brush the tops with egg wash. Sprinkle lightly with sugar. Bake for 20 minutes in the center of the oven, until puffed and golden brown. Cool on a wire rack. Keywords: chocolate croissants recipe, pain au chocolat recipe.
From panningtheglobe.com


PAIN AU CHOCOLAT: SAINSBURY'S MAKES BEST CHOCOLATE CROISSANT
So we went about testing them – 30 pain au chocolat from nine different supermarkets. Within 30 minutes, the GH team of testers had given each pastry a score out of 10 for its smell, texture ...
From goodhousekeeping.com


PAIN AU CHOCOLAT RECIPE | CROISSANT RECIPES | PBS FOOD
Preheat oven to 425 degrees. Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to …
From pbs.org


PAIN AU CHOCOLAT - THE IRISH TIMES
Remove the frying pan from the oven and heat to 190 degrees. 7 In a small bowl, stir the yolk and double cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry ...
From irishtimes.com


PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS) - CATHERINE ZHANG
Dough. Combine flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook, mix to combine. Add water and milk to the flour mix on low until the dough comes together into a rough ball. Add the butter, increase speed …
From zhangcatherine.com


PAIN AU CHOCOLAT - DELICIOUS. MAGAZINE
Method. Day 1: Make the dough. Mix the flour, sugar and salt in the bowl of a stand mixer (or in a large bowl if mixing by hand). In a jug, whisk together the milk, water and yeast.
From deliciousmagazine.co.uk


CALORIES IN STARBUCKS PAIN AU CHOCOLAT - NUTRITIONAL INFORMATION …
Comprehensive nutrition resource for Starbucks Pain au Chocolat. Learn about the number of calories and nutritional and diet information for Starbucks Pain au Chocolat. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands.
From fitbit.com


HOW TO MAKE PAIN AU CHOCOLAT, STEP BY STEP | FOOD & WINE
Step 4: Brush Again with Egg Wash, and Bake. Gently brush 1 baking sheet of pastries with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven, and immediately ...
From foodandwine.com


MY FOOD BLOG - PAIN AU CHOCOLAT
15-mag-2018 - Food, recipes and more from my blog! . Visualizza altre idee su idee alimentari, pain au chocolat, saccottino al cioccolato.
From pinterest.ca


REDUCTRESS » HOW TO EAT PAIN AU CHOCOLAT WITHOUT THINKING ABOUT …
Ahh, un petit pain au chocolat. It’s one of the finest and most delicious foods that exists, yet it’s not always convenient or practical for everyday consumption. These flaky treats can be messy, a little pricey, and cause debilitatingly intense sexual fantasies. Here’s how to rise above and eat a pain au chocolat without thinking about ...
From reductress.com


PAIN AU CHOCOLAT RECIPE - GOOD HOUSEKEEPING
Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with icing sugar and roll out the pastry to a rough 30.5cm x 33cm (12in x …
From goodhousekeeping.com


PAIN AU CHOCOLAT | TRADITIONAL SWEET PASTRY FROM FRANCE
Blé Sucré. Paris , France. 7 Rue Antoine Vollon. Recommended by Karen Goldman and 13 other food critics. "The best Pain au Chocolat in Paris: Blé Sucre - In fact, the Pain au Chocolat of Blé Sucre is bigger, but that is not enough, the quality is excellent and the small patisserie is in front of a charming square which possibly potentiates ...
From tasteatlas.com


PAIN AU CHOCOLAT LESSON WITH CHEF D'ARCY LADRET - EAT MAGAZINE
Pain Au Chocolat/Croissants. Makes 16 . Dough. 4 cups all purpose flour. 1/2 cup cold water. 1/2 cup cold 2% milk. 1/4 cup granulated sugar. 3 T soft unsalted butter. 1 T instant yeast. 1 t salt . Butter Layer. 1 1/4 cups cold unsalted butter . Egg Wash. 1 large free-range egg . Chocolate. 200 grams fine dark chocolate . DAY ONE-Stir all dough ingredients into stand …
From eatmagazine.ca


PAIN AU CHOCOLAT | HARRY POTTER WIKI | FANDOM
Pain au chocolat Food information. Flavour. Chocolate. Known ingredients. Chocolate. Pain au chocolat is a chocolate croissant available in both the Muggle and wizarding worlds. History. In 1926, Jacob Kowalski asked Newton Scamander repeatedly if they could stop for Pain au chocolat. Appearances . Fantastic Beasts: The Crimes of Grindelwald - The Original …
From harrypotter.fandom.com


PAIN AU CHOCOLAT – CHOCOLATE CROISSANTS - ALL-FOOD-RECIPES
Make irresistible French Pain au Chocolat, also known as Chocolate Croissants, from scratch! Let me show you how to make them at home – it’s doable, trust me! Bring that tempting smell of a French boulangerie to your home! Contents Vegan Pain au Chocolat or Regular OnesStep-by-Step InstructionsLate Afternoon/Early Evening → Preparing The …
From all-food-recipes.com


VEGAN PAIN AU CHOCOLAT RECIPE | FOODACIOUSLY
Now, place a few small pieces of dark chocolate in a single layer at the bottom end of the dough (1). Wrap the dough around the chocolate and roll it tightly all the way to the other end. Place the shaped pain au chocolate seam side down onto a baking …
From foodaciously.com


ALMOND, CHEESE, AND PAIN AU CHOCOLAT CROISSANTS
Roll up the pain au chocolate from this side. Place these on a parchment-lined baking tray so that the seam of the pain au chocolate is on the bottom and press in the sides if needed to ensure it is a rectangle shape. Leave at least 3 inches between each pain and cover these with a tea towel and then plastic. Let the croissants rise for 2 hours.
From foodnetwork.ca


HOW TO MAKE SCRUMPTIOUS PAIN AU CHOCOLAT AT HOME - DELISHABLY
Place the rolled dough seam-side down on a parchment-lined baking tray and let it rise for 1 hour or more. Preheat the oven to 375°F. Brush the pain au chocolat with egg wash and bake for 17 minutes or until rich golden brown. Enjoy your warm homemade pain au …
From delishably.com


PEAR PAIN AU CHOCOLAT RECIPE - BBC FOOD
Method. Stir together the yeast and 125ml/4fl oz lukewarm water in the bowl of a freestanding mixer, fitted with a dough hook. Allow the yeast to dissolve for five minutes. Add the flour, milk ...
From bbc.co.uk


I TESTED 4 FROZEN PAIN AU CHOCOLAT AT HOME—THIS WAS EASILY MY …
Price per pain au chocolat (before shipping): $2.67. Time to thaw: 9 hours. I had very high hopes for this box of buttery goodness. Two Williams Sonoma employees DM'd me to say that this was, far and away, the best croissant you could make in your kitchen, due to the quality of both the butter and the chocolate.
From cupcakesandcashmere.com


PAIN AU CHOCOLAT - CARMARTHEN FOOD
Handmade Pain Au Chocolat laminated with cultured butter from Guernsey and Jersey Cattle. Quantity: Pain Au Chocolat quantity. Add to cart. Sold by RockNDough. Categories: Bread, Bread, cakes & pastries, Pastries. Description Reviews (0) Description. Allergens: Wheat (Containing Gluten), Milk, Eggs, Soya & Sulphites. Ingredients: White Wheat Flour (Fortified …
From carmarthenfood.com


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